Effect of Feed Mass, Reactor Temperature, and Time on the Yield of Waste Polypropylene Pyrolysis Oil Produced via a Fixed-Bed Reactor.

This paper presents the results of investigations into the pyrolysis of waste polypropylene in a laboratory fixed-bed batch reactor. The experiments were designed and verified in such a way as to allow the application of the response surface methodology (RSM) in the development of an empirical mathematical model that quantifies the impacts mentioned above. The influence of the mass of the raw material (50, 100, and 150 g) together with the reactor temperature (450, 475, and 500 °C) and the reaction time (45, 50 and 75 min) was examined.

Catalytic pyrolysis of mechanically non-recyclable waste plastics mixture: Kinetics and pyrolysis in laboratory-scale reactor.

Post-consumer waste plastics that cannot be mechanically recycled represent a concerning environmental issue. According to the latest available data for Europe, as much as 25% of collected post-consumer waste plastics are landfilled, 43% is energy recovered, and 32% is recycled. One possible way of recovering non-recyclable plastics is pyrolysis, which is considered environmentally friendly technology for obtaining fuel or chemicals from plastic waste.

Changes in the physicochemical, antioxidant and antibacterial properties of honeydew honey subjected to heat and ultrasound pretreatments.

The objective of this study was to examine the effect of different treatments on the physicochemical, antioxidant, and antibacterial properties of honeydew honey. Honeydew honey was subjected to heat treatment and 9 different ultrasound treatments. Our results showed that the following parameters were significantly changed: water content, pH, electrical conductivity, diastase activity, HMF content and water activity.

Attachment and survival of bacteria on apples with the creation of a kinetic mathematical model.

The estimation of growth or inactivation of bacterial population in fruits during preservation and storage provides useful information for the improvement of the safety of fresh-cut fruits and vegetables. This paper addressed the attachment to the surface and the growth in the flesh of apple fruits of four bacterial cultures (Escherichia coli, Bacillus cereus, Staphylococcus aureus and Pseudomonas aeruginosa). The growth of the bacterial cultures in apple flesh was monitored at particular time intervals, and Gompertz parameters, i.